Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 sm Bunch coriander leaves
- 4 Green chillies
- 1 Inch piece ginger
- 4 Cloves garlic (many
- 1 ts Cumin seeds
- 1/4 ts Ajwain
- 2 tb Roasted and pounded sesame
- 1/2 Coconut, finely grated
- 1 ts Garam masala
- 1 tb Sugar
- 250 g Surti papadi (or other green
- 12 Baby potatoes, peeled
- 150 g Tomatoes, blanched, peeled
- 5 sm Eggplants (about 2-4 inches
- 2 Sweet potatoes
- 1/2 c Shelled green toor pulse
- 2 sm Raw guavas
- 2 sm Raw bananas (i.e.,
- 2 sm Carrots
FOR MUTHIA
- 125 g Besan (chickpea) flour
- 1 Big bunch fenugreek leaves,
- 1 Big onion, minced
- 1 Clove garlic, crushed
- Buttermilk (i.e., yoghurt
- 1 pn Asafoetida
- 2 Green chillies
- 1 tb Oil
- Salt to taste
Preparation
This is one of the "fancy" dishes of Gujerati cuisine. Its really rich and delicious. This recipe is from a cookbook -- Vegetarian Wonders From Gujerat, by Aroona Reejhsinghani -- with which Ive had some success, but I havent made this dish. This version includes muthia, which are like dumplings, though Ive never eaten undhia with muthia -- its not essential to the dish. The papadi is a major component. Its a very broad bean, which looks like a broader, thicker snow pea pod. If you cant get it, I suppose you could substitute some other green bean. Green toor pulse is the fresh version of toor dal. Good luck! Mix all the muthia ingredients together with the exception of buttermilk, then add enough buttermilk to form soft and pliable dough. Form the dough into small oblong-shaped balls and steam for half an hour, or till done. Remove from fire and set aside. Peel and cut bananas, sweet potatoes, guavas and carrots into pieces. Make four vertical cuts in each eggplant. String the papadis. Powder ajwain and cumin seeds. Heat 4 tblsp. oil and add asafoetida and all the ground spices, and chillies, ginger and garlic after grinding them. Fry briefly, then add tomatoes and sugar and cook till soft. Put in all the vegetables, mix well, then put in the peanuts, the toor pulse, and half of the grated coconut. Cover tightly and cook without adding water over a slow fire until the vegetables are almost done. Mix in the sesame seeds and arrange muthias on top. Cover and cook once again until the vegetables are done. Serve hot decorated with coriander leaves and remaining grated coconut. Posted to FOODWINE Digest 26 Jun 97 by Nancy Gandhi on Jun 27, 1997
